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celeriac pear and stilton soup

Submitted by Vivien 11 June 2009

Ladle into warm bowls and sprinkle with chopped chives.



2 medium pears peeled and cored,Half a large celeriac or asmall one peeled and cut into chunks,Small shallot peeled and finely sliced,One and a half pints chicken or veggie stock,Creme fraiche,Stilton or orther crumbly blue cheese,


Saute the celeriac pear and shallot in a pan with a knob of butter. Don't let it burn. Pour in stock and simmer gently until cooked. Puree in a liquidiser and reheat with a tablespoon of creme fraiche and then turn off the heat and curmbel in te stilton and whisk till absorbed.

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